Chocolate Sauce

Homemade chocolate sauce has a lovely silkiness, and we offer three variations in addition to this basic recipe. It's wonderful drizzled over low-fat vanilla ice cream or angel food cake, or use it as a dipper with fresh fruit. Be sure to use a high-quality chocolate for the best results.

Yield: 8 servings (serving size: about 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 34%
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 10.3g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 26mg
  • Calcium: 19mg

Ingredients

  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons sugar
  • 1 tablespoon unsweetened cocoa
  • Dash of salt
  • 1/4 cup 60% cacao chocolate chips (such as Ghirardelli)
  • 1/4 teaspoon vanilla extract

Preparation

  1. 1. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring constantly with a whisk. Remove from heat. Stir in chocolate chips; let stand 1 minute.
  2. 2. Cook over medium heat 1 minute or until sauce is smooth and slightly thickened, stirring constantly. Remove pan from heat; stir in vanilla.
  3. Orange-Chocolate Variation: Combine 2 (5 x 1–inch) strips orange rind, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Return milk mixture to pan. Add cocoa; proceed with recipe from step 1.
  4. Mint-Chocolate Variation: Combine 8 sliced mint leaves, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Add cocoa; proceed with recipe from step 1.
  5. Mexican Chocolate Variation: Add 1/4 teaspoon ground cinnamon to milk mixture. Add 1 teaspoon instant espresso granules with chocolate chips.
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